Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments

Ramírez-Melo, Lisette Monsibaez; Cruz-Cansino, Nelly del Socorro; Delgado-Olivares, Luis; Ramírez‐Moreno, Esther; Zafra-Rojas, Quinatzin Yadira; Hernández-Traspeña, José Luis; Suárez‐Jacobo, Ángela

doi:10.1016/j.lwt.2021.112780

Cited by 25 publications

(17 citation statements)

References 69 publications

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“…Although reductions were detected in all bioactive components at the end of thermal pasteurization applied to the TJV sample, increases occurred after ultrasound treatment. As in our study, increases in bioactive content are compatible with reports about fruit and vegetable smoothies (Casco et al, 2022), black, red, and white currant juices (Kidoń & Narasimhan, 2022), prebiotic soursop whey beverages (Guimarães et al, 2019), gilaburu vinegar (Erdal et al, 2022), cashew apple bagasse (Patra et al, 2021), beetroot (Beta vulgaris L.) juice (Ramírez-Melo et al, 2022) and orange juice whey drink (Oliveira et al, 2022). Factors such as the formation of hydroxyl radicals during the cavitation with the effect of ultrasound, increased mass transfer rates and the formation of micro-voids may cause an increase in bioactive components (Ordóñez-Santos et al, 2017; .…”

Section: Optimization Of Bioactive Compoundssupporting

confidence: 92%

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Yıkmış

Özer

Levent

et al. 2022

Food Processing Preservation

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In recent years, vinegar varieties have been preferred by consumers because of their beneficial effects on human health. Vinegar contains different bioactive components and antioxidants according to the fruit or vegetable used as raw materials. In this study, three different samples of jujube vinegar—traditional jujube vinegar (TJV), pasteurized jujube vinegar (PJV), and ultrasound‐treated jujube vinegar (UJV)—were studied. Ultrasound parameters were determined as 6.2 min and 60.6% amplitude. Response surface methodology (RSM) and artificial neural network (ANN) showed a high correlation. After ultrasound treatment, the bioactive components in the UJV samples increased compared with the TJV samples. Caffeic and ferulic acids were identified as the dominant phenolic components in jujube vinegar samples. Jujube vinegar samples contained 22–27 volatile compounds. As a result of the study, ultrasound treatment applied to jujube vinegar positively affected phenolic components, organic acids, volatile components, and mineral content, allowing for the development of a new healthy product. Practical Applications The effects of ultrasound processing on jujube vinegar were investigated in this study. The bioactive qualities of jujube vinegar were enriched by ultrasound. ANN outperformed RSM in terms of correlation.. Mineral and phenolic compounds were affected by ultrasound treatment. Caffeic and ferulic acids are major phenolics in jujube vinegar. The application of ultrasound to jujube vinegar was found to be effective.

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Section: Optimization Of Bioactive Compoundssupporting

confidence: 92%

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Yıkmış

Özer

Levent

et al. 2022

Food Processing Preservation

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“…Researchers have reported plant cell damage induced by ultrasonication and subsequent release of total phenols reflected in increased levels of TPC (Oladunjoye et al, 2021; Ramírez‐Melo et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

“…Ultrasound processing of beetroot and its products (purees/juice/slices) has been employed for extraction of betalains, pretreatment of drying, hybrid drying of beetroot slices, enzyme inactivation or microbial destruction of beetroot juice. (Dhiman et al, 2021; Ramírez‐Melo et al, 2022). Studies exploring the ultrasonication of beetroot juice and its impact on juice quality attributes are limited (Ramírez‐Melo et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

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Impact of temperature assisted ultrasonication on the quality attributes of beetroot (Beta vulgaris L.) juice

Jat

Jayachandran

Rao

2023

J Food Process Engineering

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The present study assessed the impact of ultrasonication in combination with moderate temperature on the physicochemical (pH; total soluble solids, TSS; total color difference ΔE*), biochemical (total phenols, TPC; antioxidant activity, AOX; betalain and enzyme activity) and microbiological (aerobic mesophiles, AM; yeast and mold, YM) attributes of beetroot juice. The experimental design involved different levels of process parameters, viz., frequency (28 and 40 kHz), temperature (30-50 C) and treatment time (10-30 min). The increase in TPC, AOX capacity and betalain contents 38%, 14% and 26%, respectively, was observed during US processing at 40 kHz. The betacyanin and betaxanthin were also well retained under the treatment domain. At the intense treatment condition of 40 kHz/50 C/30 min, the PPO and POD were inactivated by 78 and 85%, respectively. The microbial load (yeast and mold; aerobic mesophiles) was reduced to below detectable (<1 log CFU/mL) levels under the corresponding treatment condition. The ultrasonication of beetroot juice was optimized at 40 kHz/50 C/19 min with a desirability level of 0.656. This study establishes the efficacy of ultrasonication in combination with moderate temperature in rendering microbial safety and superior nutrient profile of beetroot juice, targeting an extended shelf life. Practical ApplicationsBeetroot juice is consumed in fresh form or used as an ingredient for product development. The juice is an ideal substrate for the extraction of natural colorants such as betalain and rich source of total phenolics. The juice is susceptible to enzymatic spoilage and microbial fermentation resulting in a loss of quality. Thermal processing retarded the enzyme activity and microbial proliferation but resulted in compromised juice quality. The nonthermal processing technologies such as ultrasonication impart a less intense effect on the juice matrix minimizing the effect of spoilage enzyme and microflora. The outcomes from this study emphasize the suitability of ultrasound processing in combination with moderate temperature in enhancing the shelf stability of beetroot juice with the retention of beneficial compounds.

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“…No similar studies were conducted about HHP and SCCD on the BAc of betalains pigments in red beetroot juices. There is only one study on the effects of HHP on BAc of betalains from prickly pear fruit [ 34 ], as well as scarce studies on the effects of other emerging techniques on betalains BAc [ 35 ]. Other reports consider the effect of high-pressure processing on the BAc of different hydrophilic bioactive ingredients, including previous research by our team [ 36 , 37 , 38 , 39 ].…”

Section: Resultsmentioning

confidence: 99%

Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques

2022

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The influence of high hydrostatic pressure (HHP) and supercritical carbon dioxide (SCCD) on the bioaccessibility of betalains in beetroot (Beta vulgaris L.) juice was investigated. Freshly squeezed juice (FJ) was treated at a mild temperature of 45 °C for 10 min (T45), pasteurization at 85 °C for 10 min (T85), HHP at 200, 400, and 500 MPa at 20 °C for 5 min (HHP200, HHP400, HHP500) and SCCD at 10, 30 and 60 MPa at 45 °C for 10 min (SCCD10, SCCD30, SCCD60). The juice was subjected to an in vitro digestion system equipped with dialysis. The content of betalains was measured with the aid of a High-Performance Liquid Chromatography (HPLC), the antioxidant capacity (AC) (ABTS•+, DPPH•) was analyzed during each digestion step, and the bioaccessibility of betacyanins and betaxanthins was assessed. The SCCD at 30 and 60 MPa significantly increased pigments’ bioaccessibility compared with other samples. The 30 MPa proved particularly advantageous, as it increased the bioaccessibility of the total betacyanins and the betaxanthins by 58% and 64%, respectively, compared to the T85 samples. Additionally, higher bioaccessibility of betacyanins was noted in HHP200 and HHP400, by 35% and 32%, respectively, compared to FJ, T45, and T85 samples. AC measured by ABTS•+ and DPPH• assays were not unequivocal. However, both assays showed significantly higher AC in SCCD60 compared to T85 (21% and 31%, respectively). This research contributed to the extended use of the HHP and/or SCCD to design food with higher health-promoting potentials.

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Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments

Cited by 25 publications

References 69 publications

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Impact of temperature assisted ultrasonication on the quality attributes of beetroot (Beta vulgaris L.) juice

Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques

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